Spiced Roasted Chickpeas Snack (Printer-Friendly)
Crunchy chickpeas roasted with cumin, paprika, and garlic for a flavorful, vegan, gluten-free snack.
# What You'll Need:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Spices & Seasonings
02 - 1 ½ tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon cayenne pepper (optional)
07 - ¾ teaspoon sea salt
08 - ¼ teaspoon black pepper
# How to Make It:
01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper.
02 - Pat the drained chickpeas thoroughly with a clean kitchen towel or paper towels, removing any loose skins to enhance crispiness.
03 - In a mixing bowl, combine chickpeas with olive oil, cumin, smoked paprika, garlic powder, cayenne pepper if using, sea salt, and black pepper. Toss until evenly coated.
04 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
05 - Place the baking sheet in the oven and roast for 25 to 30 minutes, stirring or shaking the pan halfway through to ensure even crisping.
06 - Remove from the oven and allow the chickpeas to cool slightly before serving, as they will continue to crisp as they cool.
# Expert Advice:
01 -
- They're incredibly crunchy and satisfying, like the best kind of snack food but actually wholesome
- The spice blend smells amazing while roasting and makes your kitchen smell like something special is happening
- Ready in 40 minutes total and uses just one can of chickpeas you probably have on hand
- Vegan and gluten-free without any fussy substitutions or weird ingredients
02 -
- The chickpeas keep crisping up as they cool, so don't judge them straight out of the oven. What seems almost soft will transform into something crunchy once it cools completely.
- Drying the chickpeas isn't optional if you want real crispiness. That step is what separates these from roasted chickpeas that are still a little chewy in the middle.
- They're best eaten the day you make them because they'll gradually soften as they sit, though stored in an airtight container they'll last about three days.
03 -
- If you want extra crunch and have the time, air-dry the chickpeas for 10 to 15 minutes after patting them dry. It sounds fussy but it genuinely makes a difference in the final texture.
- The secret to even cooking is that halfway stir. Don't skip it, and don't feel like you need to be gentle about it. Shake the pan or use a spoon and get everything moving around.
- If you make a big batch and some get softer than others, the softer ones are still delicious. They're just less crispy, more like roasted chickpeas than the crunchy snack version, and they're perfect over a grain bowl or in a salad.